Amuse Bouche: Fall 2023
Story by Renee Roragen
REELING IN A GREENER FUTURE
Stephanie Mutz is a force to be reckoned with in the world of sustainable seafood. The Founder of Sea Stephanie Fish, she promotes responsible fishing practices with a commitment to environmental stewardship. She is one of only two female urchin divers in California, and provides sustainably sourced Santa Barbara sea urchin and other fish, like Pacific halibut and California rockfish, to restaurants and markets throughout The Golden State and New York City, including hotspots here on the Central Coast, Morro Bay Oyster Company in Morro Bay and Pico in Los Alamos.
A FEAST FOR THE SENSES
Approach Bramble Pie Company in downtown Atascadero and be struck first by the scent of fresh pies and next by its charming exterior. Big windows let in plenty of natural light, and a playful, whimsical interior filled with mint green décor makes for an inviting space. Here, there is a veritable treasure trove of mouth-watering, handcrafted pies bursting with the flavors of seasonal produce sourced from California producers including Blosser Urban Garden, Chesebrough Farm and Dragon Spring Farm. From the sweet and fruity options like the strawberry and rhubarb pie, to the savory and indulgent braised brisket empanada, there’s no such thing as a bad bite. Behind the counter, bakers like Owner Emilie Goldstein are hard at work crafting each pastry with care. Find them at 5945 Entrada Avenue in Atascadero.
THE ULTIMATE HAPPINESS HACK
Decadent and wholesome, Honey Mama’s refrigerated chocolate bars truly are a “healthy indulgence.” These chocolate truffle bars, created by Founder Christy Goldsby in Portland, Ore., are made from only natural and organic ingredients such as raw honey and coconut oil, and offer a gustatory experience that is both nourishing and delicious. Flavors like Dutch Cacao, Ginger Cardamom and Lavender make for a memorable tasting. These bars are for anyone who loves chocolate but wants to make healthier choices. Find them at local retailers including Gather Natural Market, Lassens and SLO Food Co-op.
NOW SERVING
Inviting aromas and vibrant flavors greet guests at Oasis Restaurant & Catering, a charming eatery nestled in the heart of Pismo Beach. Led by wife-husband team Chantale and Karim BenBrahim, the county’s only Moroccan restaurant offers a diverse selection of Moroccan cuisine and Mediterranean seafood dishes. This long-standing business has undergone many iterations, starting in 1994 under the name Morocco Restaurant in Pismo, then moving to Downtown San Luis Obispo in 2001 with a broader name change. The relocation to Pismo Beach that took place in 2018 is where it stands today. Oasis’ traditional dolmas and mouthwatering tagines are standouts. Don’t leave without a calming cup of Moroccan tea. 1351 Price Street in Pismo Beach.
ALL REVVED UP
SLO Safe Ride combines tasty wine and engaging experiences with the safety of a designated driver. They offer tailored trips and tours that cater to everyone’s liking, whether that’s a winery, brewery or distillery tour; there are non-drink-related options too, like traversing the scenic Pacific Coast Highway, or one of the area’s national forests. SLO Safe Ride was founded in 2010 by two Cal Poly students and one long-time San Luis Obispo resident when the three noticed it was difficult to get a safe ride home from local bars. Unhappy with this situation, they purchased a used van and began filling the need for students, tourists and local residents. Their reputation of friendly customer service and safe transportation spread throughout San Luis Obispo and led to requests for larger vehicles for winery and brewery tours. Convoys for weddings and festivals emerged from there. Today the fleet consists of 29 vehicles.
NONPROFIT SPOTLIGHT
In 2001 a group of caring community members committed to sharing a meal with those who needed it most, and the El Camino Homeless Organization (ECHO) was formed. This group began serving meals out of local churches and community kitchens and now, 22 years later, ECHO has two campuses in San Luis Obispo County. Along with their 90-Day Residential Shelter Program, ECHO serves over 300 meals daily, 365 days a year. Food is 100 percent donated by members of the community.
One such volunteer is Jeannette Potts, local philanthropist, artist and farmer. Jeannette serves a nutritious meal at ECHO on a monthly basis, preparing her meals in the commercial kitchen of ECHO’s Atascadero facility. She goes the extra mile to plate every dish like it would be served at a five-star restaurant. “I can’t do it any other way. It’s special, and there’s nothing like feeling special,” says Jeannette. “It means so much to see people and for people to feel seen. Yes, I’m feeding, but I am also seeing and learning.”
After receiving the beautifully plated Italian sausage and cannellini bean stew, one dinner guest said, “I feel like I’m at a fancy restaurant; I have never had anything like this.” ECHO is always looking for new volunteers who want to make a difference in the community.
Jeannette’s Famous Italian Sausage and Cannellini Bean Stew
Serves 6–8
INGREDIENTS
2 pounds sweet and mildly spicy Italian ground sausage
4 cloves garlic, chopped
½ cup white wine
1 cup chicken broth
2 cans cannellini beans
2 heads escarole, coarsely chopped
Parsley, finely chopped, for garnish
Freshly grated Parmesan cheese, for garnish
Thick crust bread (optional)
PREPARATION
Brown ground sausage in a skillet, adding chopped garlic while cooking. Once meat is cooked, deglaze pan with white wine. Add chicken broth. Gently stir in beans and simmer over medium-low heat. In a separate pan, briefly sauté coarsely chopped escarole until it wilts. Stir this into sausage and bean mix. Garnish with freshly grated Parmesan and finely chopped parsley. Serve with thick crust bread.
Author Klancy Miller gives us For the Culture: Phenomenal Black Women and Femmes in Food, released on Sept. 19 by HarperCollins. Enjoy a peek.
Whole Roasted Branzino
Serves 1–2
Contributed by Ardenia Brown
There is nothing better than a whole roasted fish for dinner, and I happen to love branzino. It’s simple, buttery and flavorful, even with a few bones to pick through. If you are inviting guests, plan a whole fish per person. Trust me, you will not want to share. Have your fishmonger gut the branzino and leave the head on. There is so much meat in the head to enjoy.
INGREDIENTS
1 whole branzino (about 2 pounds), gutted and scaled, head on
2 sprigs rosemary
2 cloves garlic, thinly sliced
3 teaspoons coconut or olive oil
1 lemon, thinly sliced
½ red onion, chopped
2 teaspoons salt
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon herbes de Provence
1 tablespoon paprika
4–5 multicolored mini sweet peppers
PREPARATION
Step 1
Heat oven to 425 degrees F, using convection setting if available. Line roasting pan with parchment paper. Rinse fish to ensure no scales remain. Using chef’s knife, score skin 3 times at a 45-degree angle between pectoral fin and tail.
Step 2
Mince leaves of half a rosemary sprig and mix in small bowl with garlic and 1 teaspoon oil. Brush mixture inside fish. Place remaining rosemary, lemon slices and chopped onion in cavity. Rub remaining oil on both sides of fish and sprinkle evenly with salt, pepper, onion powder, garlic powder, herbes de Provence and paprika. Spread small amount of oil across parchment paper to prevent sticking. Place fish on oiled paper and roast for 25 to 30 minutes, until cooked through and flakes easily. Set 8-inch cast iron skillet on medium heat and cook peppers until charred all around. Transfer fish to a serving plate and garnish with peppers.
